Easy Slow Cooker Chili

Name: Easy Slow Cooker Chili
Prep time: 45 min
Total time: 8 h 45 min
Yield: 6 servings
Ingredients: 3 tablespoons vegetable oil; 2 medium yellow onions, medium dice; 1 medium red bell pepper, medium dice; 6 medium garlic cloves, finely chopped; 1/4 cup chili powder; 1 tablespoon ground cumin; 2 pounds lean ground beef; 1 1/2 teaspoons kosher salt, plus more as needed; 1 (28-ounce) can diced tomatoes; 1 (14-ounce) can tomato sauce; 2 (15-ounce) cans kidney beans, drained and rinsed; 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained; Shredded cheddar cheese; Thinly sliced scallions; Sour cream

Chili Super Bowl Labor Day 4th of July Father's Day March Madness Slow Cooking Slow Cookers Dinner Party Potluck Gluten Free Beef Ground Beef Sour Cream Vegetable Oil Cumin Spices Garlic Scallions Lunch Weeknight Dinner Winter Comfort Food Main Dish Easy

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6 servings Easy

Total: 45 mins, plus 6 to 8 hrs in the slow cooker Active: 45 mins

253 Ratings

Ingredients (15)

For the chili:

3 tablespoons vegetable oil
2 medium yellow onions, medium dice
1 medium red bell pepper, medium dice
6 medium garlic cloves, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
2 pounds lean ground beef
1 1/2 teaspoons kosher salt, plus more as needed
1 (28-ounce) can diced tomatoes
1 (14-ounce) can tomato sauce
2 (15-ounce) cans kidney beans, drained and rinsed
1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

For serving:

Shredded cheddar cheese
Thinly sliced scallions
Sour cream

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Nutritional Information

Calories531
Fat24.61g
Saturated fat6.84g
Trans fat0.87g
Carbs37.95g
Fiber12.76g
Sugar11.49g
Protein41.29g
Cholesterol98.28mg
Sodium1326.63mg
Nutritional Analysis per serving (6 servings) Powered by

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When you look at your Crock Pot, what do you see bubbling inside? We see chili — the most basic, easy use for your slow cooker. It’s a protein-packed, savory, filling warm dish especially good for cold days. To start developing the flavors, sauté the vegetables, ground beef, and spices, then put the mixture into the Crock Pot along with tomatoes and kidney beans. Let it do its thing overnight or all day until it’s thickened and has a nice beefy flavor, and then stir in jalapeños for a kick of heat. Serve with Jalapeño Cornbread Muffins or Nacho Cheese Crackers, or as a substitute chili component of these Chili Cheese Dogs. And get even more slow cooker soup and stew recipes to keep you warm.

To use dried beans in place of canned, start with 1 cup dried beans, soaked and cooked to yield 3 cups.

Make-ahead note: The flavors continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tight-*fitting lid. It can also be frozen for up to 1 month.

This recipe is ideal for feeding Game Day guests. Until then, visit our friends at CBS Sports for everything you need to know about the Super Bowl this year.

by Christine Gallary

What to buy

Crock-Pot 6-Quart Programmable Cook and Carry Oval Slow Cooker, $39.99 on Amazon

This top-rated Crock-Pot Cook & Carry Programmable Slow Cooker is perfect for the cook with a busy lifestyle and offers customizable cooking times and temperatures.
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Tips for Beef and Ground Beef

Tip

How to Thaw Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

1 of 5

Next: How to Freeze Beef

Tip

How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

2 of 5

Next: How to Store Beef

Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

3 of 5

Next: How to Pick Ground Beef

Tip

How to Pick Ground Beef

The possibilities with ground beef are seemingly endless, though you’ll probably want to pay the most attention to cost and fat content. Naturally, the lower the fat content, the higher the price. A leaner meat; however, may not taste as moist and flavorful, so keep that in mind if you’re making a meal that’s prone to dryness (like meatloaf or hamburgers). Sometimes the extra fat can make or break a dish.

4 of 5

Next: How to Thaw Ground Beef

Tip

How to Thaw Ground Beef

Like other meats, the best way to thaw ground beef is to leave it in the refrigerator. If you’re in a pinch, take out your frozen meat and place it on a plate under running cold water. A microwave may also work, but it is likely to start cooking your meat, which you’ll want to avoid.

5 of 5

Next: How to Thaw Beef

Instructions

1Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
2Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
3Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
4Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.

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